Maggie Beer

Verjuice Pickled Fennel with Grilled Haloumi

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Step 1: To pickle the fennel, trim any stalks from the fennel bulb, thinly slice crossways and set aside.

Step 2: Place the Verjuice, lemon juice and sugar into a medium sized pot and bring to the boil over a high heat. Place the sliced fennel, fennel fronds and orange peel into the pot, then remove from the heat and allow to sit for 10 minutes.

Step 3: Place the fennel, fronds and peel into a 1L preserving jar or a couple of recycled clean glass jars and pour over the Verjuice liquid. Cover and place into the fridge overnight.

Step 4: To make the salad, trim away the leaves from the witlof, then wash and dry. Place into a large mixing bowl, then add the drained, pickled fennel along with the parsley and season with sea salt and freshly ground black pepper. Mix together well and divide between 4 serving plates or scatter over a serving platter.

Step 5: Place a large non-stick frypan over a medium high heat and pour in 2 tablespoons of Extra Virgin Olive Oil. Lightly dust the haloumi in flour and once the pan is hot, add the haloumi slices and fry on each side for 2 to 3 minutes or until light golden brown.

Step 6: Note: You may need to do this in 2 or 3 batches so that you don’t overcrowd the pan. Ensure to clean the pan between each batch.

Step 7: Remove the haloumi from pan and place onto kitchen towel for 1 minute to drain. Place onto the serving plates along with the salad, drizzle with the remaining Extra Virgin Olive Oil and serve immediately.

Step 8: Note: The Verjuice pickled fennel will last for up to 2 weeks when stored in the fridge in clean sterilised glass jars. You can also use different spices and herbs to flavor the pickle like fresh rosemary, tarragon, fennel seeds and ginger.


  1. 1 fennel bulb medium sized
  2. 20ml 1 tbspn lemon juice
  3. 1 tbspn caster sugar
  4. 1 tbspn fennel fronds roughly chopped
  5. 500g haloumi 1cm thick slices

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